Hearty Tortellini Soup

By KeyIngredient

Ingredients

• 2 tablespoons olive oil
• 2 cups chopped yellow onion (about 1 large)
• 2 cups chopped fennel bulb (about 1 large)
• 1/4 cup minced fresh garlic
• 2 (8-oz.) pkg. sliced cremini mushrooms
• 2 tablespoons unsalted tomato paste
• 8 cups unsalted vegetable stock
• 4 cups water
• 1 teaspoon freshly ground black pepper
• 3/4 teaspoon kosher salt
• 2 (15-oz.) cans fire-roasted diced tomatoes, undrained
• 2 (15-oz.) cans unsalted chickpeas, rinsed and drained
• 6 cups stemmed, chopped curly kale
• 1 1/2 (9-oz.) pkg. whole-wheat 3-cheese tortellini
• 1 1/2 tablespoons red wine vinegar
• 1/3 cup chopped fresh flat-leaf parsley

Preparation

Step 1

Heat oil in a large Dutch oven over medium-high. Add onion, fennel, garlic, and mushrooms; cook 15 minutes or until liquid evaporates, stirring occasionally. Stir in tomato paste; cook 1 minute. Add stock and next 5 ingredients (through chickpeas); bring to a boil. Reduce heat and simmer 5 minutes.

Stir in kale. Add tortellini, or follow freezing instructions. Cook 8 minutes or until tortellini are done.

Remove pan from heat; stir in vinegar. Divide soup among 12 bowls; sprinkle with parsley.

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